What Does Matcha Taste Like? A Guide to Its Unique Flavor Profile

3 bowl containing matcha with 2 matcha whisk while a hand is holding a matcha powder in a bamboo spoon

Table of Contents

What is Matcha?
What Does Matcha Taste Like?
Matcha Tasting Notes
What Affects the Taste of Matcha?
Matcha Grades
Matcha Benefits
How to Make Matcha (Hot & Iced)
    Hot Matcha
    Iced Matcha
      Tips
FAQs 
    What is matcha flavor similar to?
    Is matcha an acquired taste?
    Is matcha meant to taste fishy?
Conclusion

Matcha is a type of green tea famous for its unique flavor profile and many health benefits. So, what does matcha taste like? Unlike regular green tea, matcha has a rich umami taste and a subtle natural sweetness that many tea lovers enjoy.

Farmers grow and process green tea leaves from the camellia sinensis plant. Growing matcha under specific conditions, such as shading the plants and using traditional methods in regions like Uji, Japan, is key to producing high-quality matcha. They grind these leaves into a fine powder which is essential for the smooth, creamy texture and rich flavor of premium matcha.

As matcha becomes more popular worldwide, especially through matcha lattes, it’s important for both newbies and seasoned tea drinkers to know what matcha tastes like. Choosing the best matcha involves considering factors like cultivation practices, origin and processing methods to get the best flavor and nutrition.

What is Matcha?

A Matcha bowl with a Camellia sinensis branch on the side

Producers make matcha by grinding specially grown and processed green tea leaves, mainly from the Camellia sinensis plant. Unlike regular green tea where you steep the leaves and discard them, matcha is consumed in the entire leaf in powdered form.

This method gives a more concentrated flavor and higher antioxidant content. Growers shade the tea plants for several weeks before harvest to boost chlorophyll and amino acid levels. Amino acids like theanine and glutamic acid are the foundation of matcha’s umami and subtle sweetness, which gives high-quality matcha its deep flavor and balanced aroma. These factors contribute to matcha’s bright green color and unique taste.

This careful cultivation and processing makes matcha a premium green tea.

What Does Matcha Taste Like?

So, what does matcha taste like? Matcha has a unique and complex taste. At its core, matcha blends umami, grassy and sweet notes into a flavor profile that’s unlike any other tea. High-quality matcha is known for its fresh grassy flavor and pronounced grassy notes which gives it a natural, preserved aroma and vibrant, green taste.

The taste of matcha varies widely depending on the grade of matcha powder, quality of the tea leaves and preparation method. High-grade, ceremonial matcha has a smooth and creamy texture, bright green color and refined flavor. It has natural sweetness balanced with rich umami depth, a refreshing and invigorating drink. A lingering sweet aftertaste is a hallmark of premium matcha, adding to its complexity.

When you prepare matcha correctly, you can enjoy a delicate and subtle flavor on its own or as a complement to other ingredients in drinks and recipes. Matcha’s taste is a harmonious balance of umami, grassy and sweet.

Lower grade or culinary matcha has a stronger, more bitter taste. It’s good for cooking, baking or matcha lattes where milk and sweeteners can mellow the flavor.

Matcha Tasting Notes

Both hands holding a bowl of matcha

To better understand what matcha tastes like, consider its flavor components:

  1. Vegetal: Matcha has pronounced grassy and steamed green notes. The steaming process preserves the tea leaves’ freshness and using whole ground green tea leaves enhances this vegetal flavor. Compared to pan-fired Chinese green teas, matcha’s vegetal taste is more robust and vibrant.

  2. Umami: One of matcha’s most distinctive features is its savory, oceanic umami flavor, like seaweed, bone broth or miso soup. Shading the tea plants before harvest increases chlorophyll, caffeine and l-theanine content which gives matcha its smooth and satisfying mouthfeel.

  3. Sweet: Despite strong vegetal and umami notes, matcha has a subtle, natural sweetness that lingers pleasantly on the palate. This sweetness balances the stronger flavors and often shines in traditional tea ceremonies where small sweets accompany the tea.

  4. Bitter: Good quality matcha has a slight earthy bitterness with an astringent bite that complements other flavors and adds complexity. But if you use low quality matcha or prepare it improperly – such as with boiling water or too much powder – the bitterness can become overpowering and unpleasant. Lower quality or improperly prepared matcha can taste bitter and if matcha taste bitter dominates, it’s often a sign of bad matcha. Bad matcha is usually dull in color, overly bitter and lacks the nice aroma and flavor of high quality matcha.

  5. Silky: When you prepare matcha correctly using sifted matcha powder and a bamboo whisk or tea whisk, it develops a buttery, rich and full-bodied texture with a frothy top layer. This silky texture enhances the overall drinking experience and leaves a lingering aftertaste that feels creamy and satisfying.

So, when people ask, "what does matcha taste like?" these combined notes of vegetal, umami, sweetness, and slight bitterness, along with its smooth texture, offer a unique and complex flavor profile that sets matcha apart from other green teas.

What Affects the Taste of Matcha?

Pouring water on a matcha in a bowl

Several factors influence matcha’s final taste. Understanding how each component contributes helps you enjoy the best flavor:

  • Water: Use filtered water as tap water often contains minerals like calcium and magnesium that overpower matcha’s delicate flavors. Water with pH between 7 and 8 works best; higher pH flattens the flavor, lower pH sharpens it.

  • Water Temperature: Water temperature has a big impact on matcha’s taste. Boiling water scorches the powder, creating bitterness, while too cold water mutes the flavor. Aim for 70°C to 80°C to preserve the smooth, grassy and umami flavors.

  • Matcha to Water Ratio: Balance the matcha powder and water carefully. Too much water dilutes the flavor, making it weak, too little water produces an overly strong and bitter brew. A standard ratio is about 1 teaspoon of matcha to 70 ml of hot water for balanced taste. When you add hot water to matcha powder, it helps suspend the fine particles and creates the beverage’s texture and flavor. For a thicker, more intense matcha, 2 teaspoons to 40 ml water works well.

  • Origin: Japanese matcha generally tastes better due to ideal soil, climate and cultivation practices. Matcha from poor origin or polluted areas may contain contaminants and taste bad.

  • Matcha Grades: Matcha powder grade—ceremonial, daily or culinary—directly affects flavor. Ceremonial grade has the smoothest and most delicate taste, culinary grade tastes stronger and more bitter, good for cooking and mixing.

  • Organic vs Non-Organic: Organic matcha, grown without pesticides, tends to have a cleaner and more delicate taste with pronounced natural sweetness and umami. Non-organic matcha may contain pesticide residues that affect flavor and quality.

  • Sweeteners: Many people add sweeteners like maple syrup to balance matcha’s strong taste, especially when starting or making matcha lattes. Use sweeteners sparingly to avoid overpowering the tea’s grassy and umami notes.

Matcha Grades

3 Matcha grades separated in a bowl

Here’s what matcha tastes like in different grades:

  • Ceremonial Grade Matcha: The highest quality matcha from the youngest tea leaves in spring. Tea masters use it in traditional ceremonies. Very smooth texture and vibrant green color. Smooth, delicate flavor with natural sweetness and umami, minimal bitterness. Drink plain to enjoy the pure taste.

  • Daily Grade Matcha: Blends or second-picked leaves. Balanced flavor with moderate umami and bitterness. Slightly stronger than ceremonial grade. Good for drinking, matcha lattes, cocktails and cooking. Less expensive, perfect for everyday use.

  • Culinary Grade Matcha: Older or autumn-picked leaves. Stronger, more bitter and astringent taste. Use in smoothies, baked goods, desserts and savory dishes where the flavor stands out. Culinary grade matcha is often blended with cold milk to make a matcha latte or other latte-style milk-based drinks. Budget-friendly and good for cooking.

Matcha Benefits

Besides the taste, matcha has several health-supporting properties that make it popular:

  • Antioxidants: Matcha contains concentrated EGCG (Epigallocatechin gallate), an antioxidant that may help the body’s natural defenses against oxidative stress.

  • Energy and Metabolism: Caffeine + l-theanine provides a natural energy boost without the jitters. Supports metabolic processes.

  • Cognitive Function: L-theanine in matcha promotes relaxation and mental clarity which may aid focus and concentration.

  • Overall Wellness: Matcha consumption is linked to general health benefits: heart health, digestion, oral health due to its natural compounds.

  • Skin Health: Antioxidants and anti-inflammatory components in matcha may help healthy skin and youthful appearance.

  • Immune Health: Catechins and antioxidants in matcha may support the immune system and strengthen immune function to fight off illnesses like the flu.

Please note: These statements have not been evaluated by the Food and Drug Administration. Matcha is not intended to diagnose, treat, cure, or prevent any disease.

How to Make Matcha (Hot and Iced)

Whisking a matcha in a bowl

Hot Matcha

To enjoy matcha’s taste:

  1. Sift the Matcha Powder: Sift about 1 teaspoon of matcha powder into a bowl to prevent clumps and smooth texture.

  2. Heat the Water: Heat water to 70–80°C. Don’t boil water to prevent bitterness.

  3. Mix Matcha into a Paste: Add about 25% of the hot water to the sifted powder. Use a bamboo whisk or tea whisk to blend into a smooth paste.

  4. Add Remaining Water: Gradually add the rest of the hot water (around 70 ml total), whisking vigorously in a zig-zag motion until a frothy top layer forms.

  5. Serve: Drink plain to enjoy the natural sweetness and umami flavor.

Iced Matcha

For a cold drink, iced matcha is a smooth option:

  1. Sift the Matcha Powder: Sift about 1 teaspoon of matcha powder into a bowl or shaker to avoid clumps.

  2. Mix Matcha with Hot Water: Add about 25 ml of hot water at 70–80°C and whisk or shake until smooth and frothy.

  3. Add Cold Water or Milk: Pour the matcha mixture over ice, then add cold water or milk alternatives like almond milk or oat milk for creamy texture.

  4. Sweeten (Optional): Add a small amount of sweetener like maple syrup to balance bitterness.

  5. Serve: Stir gently and enjoy a smooth, creamy iced matcha.

Tips

  • Use a traditional bamboo whisk (chasen) for authentic preparation, or a milk frother as a convenient alternative, especially for matcha lattes.

  • Adjust the matcha-to-water ratio to your taste; more matcha for stronger flavor, less for milder.

  • Store matcha powder in an airtight container away from light, heat and humidity. Refrigerate after opening to preserve freshness and green color.

FAQ

What is matcha flavor like?

Matcha flavor is grassy green tea notes, savory umami like seaweed or miso and subtle natural sweetness. It’s complex and refreshing with a slight bitterness to balance it out.

Is matcha an acquired taste?

Yes, matcha can be an acquired taste due to its strong vegetal and umami flavors with slight bitterness. Many people grow to like it over time especially by trying different grades and preparation methods.

Is matcha supposed to taste fishy?

No, high quality matcha should not taste fishy. Any fishy or off flavor usually means poor quality or bad storage. The umami taste is like seaweed or broth not fish.

Conclusion

Now that you know what does matcha taste like, you can fully enjoy this amazing green tea powder. Its grassy, umami, sweet and slightly bitter flavors with smooth and creamy texture make matcha a versatile and healthy drink.

Whether you like delicate ceremonial grade or robust culinary grade, mastering the preparation techniques will give you perfect balance and flavor every time you drink matcha. With a long history in traditional tea ceremonies and growing popularity worldwide, matcha is a refreshing and energizing experience beyond regular teas.

Ready to explore the rich world of matcha and other fine teas? Visit our tea store today to discover premium selections that suit every taste and occasion. Elevate your tea experience with quality you can trust!